Double-infused Nut Crunch Rooibos Whipped Cream

 by Lindsay Carmichael

the holidays upon us, your social calendar is probably jam packed with parties
and get-togethers, not to mention all the unexpected guests!  Keep some of this double infused cream in
your fridge and whip it into a beautiful topping or filling whenever you need
to impress in a hurry.


 Medium Glass
 Jar w/ Tight Fitting Lid

 Chilled Glass
 or Metal Bowl


 Whisk or
 Electric Mixer


 1 Cup
 Whipping Cream

 5-6 Tablespoons
 loose-leaf Nut Crunch Rooibos, divided in 2

 1 Tablespoon
 Granulated Sugar


1.    Pour the whipping
cream into the glass jar and add half of the Nut Crunch Rooibos. Close the jar
and gently shake (just enough to distribute the tea). Place in the fridge for
8-12 hours.

2.   After
8-12 hours, strain the cream. Make sure to press the damp tea firmly in the
sieve to wring out the extra flavour. 

3.   Pour
the infused cream back into the glass jar, and repeat steps 1 and 2 with the
remaining tea.

4.   Once
the whipping cream has been double infused, place it into the chilled
bowl.  Whisk the cream quickly or use an
electric mixer on medium high.

5.    When
soft peaks start forming, sprinkle the sugar over the cream and continue
beating until thick.

6.   Use
on your favourite hot drinks and desserts, like my Nut Crunch Cream
Puffs/Éclairs, choux pastry filled with the double infused whipping cream,
topped with dark chocolate ganache and homemade hazelnut praline. Yum